My cookies, allow me to bestow upon you a few choice words:
A trio of complimentary cheeses, melting and oozing out from beneath two slices of crusty, buttery, golden brown bread.
Is that enough for you?
This is my favorite grilled cheese ever. I’ve tried almost every cheese combo in existence, and this always reigns supreme. It’s got reliable Mozzarella, often-overlooked Muenster, and tangy Parmesan. Most of us may be familiar with Mozz and Parm, but Muenster is a whole new contestant in the game of grilled cheese. These three cheeses may not sound like anything mind-blowing, but when they come together, the flavor is just so indescribably perfect. The Mozz and Muenster are so yummy and melty, while the Parm provides just the right amount of salty kick. They all blend so perfectly together that it’s as if they’ve melted into one hybrid cheese instead of three different ones.
And can we please acknowledge how perfectly ooey gooey this is???
This, my little cookies, is cheese harmony. Pair it with generously buttered, good and crusty bread, and you’ve got the perfect sammy. I can’t begin to explain how much I love this combo of flavors. It’s not strong or offensive, but not blase like the traditional grilled cheese can be. I strongly recommend you try it. You can’t possibly comprehend how delicious it is until you do.
The only way you could ever make this better is with a bowl of zesty, flavorful Creamy Tomato Soup for dipping. That is what we call the perfect meal.
A Few Tips Before You Get Cooking:
- You don’t have to use the exact kind of bread that I did, but make sure you get something with a sturdy crust to stand up to the cheese. Get something fresh from your grocery store’s bakery. The stuff in the plastic wrapping that you buy for PB & J is too soft and puny.
- Rub the bread with garlic for an extra kick of flavor.
- Did I mention how perfectly this goes with my Creamy Tomato Soup? I did? Well, I’m telling you again!
- You can use a panini maker instead of cooking these stove top.
Triple Grilled Cheese
Recipe adapted from Food Network Magazine
- 1 cup shredded muenster cheese (about 4 ounces)
- 1 cup shredded part-skim mozzarella cheese (about 4 ounces)
- 1/2 cup shredded parmesan cheese (about 1 ounce)
- 8 slices fresh bread, about 1/2-3/4 inch thick (I recommend Neo Tuscan, Sourdough, or a sturdy Italian)
- 4 tablespoons unsalted butter, softened
Generously butter one side of each slice of bread. Combine all three cheeses in a bowl. Divide evenly among 4 bread slices and top with the remaining bread so that the buttered halves are on outside. Cook the sandwiches on a skillet over medium heat in batches, until the cheese melts and the bread is golden, 3 to 4 minutes per side. If desired, keep finished sandwiches warm in an oven set at 200 degrees while you cook the others. Serve the sandwiches with Tomato Soup.